Hawaiian Chicken Recipe coming right up, because I know that feeling when dinner needs to be easy, a little exciting, and not the same old chicken on repeat. Some nights I want big flavor without fuss, and this is the one I reach for. Sweet pineapple, tangy soy, and a hint of garlic make magic happen. It feels summery even in the middle of winter. If your chicken dinners are getting a little blah, this will wake them up in the best way. 
The Story Behind This Recipe
From my kitchen to yours—Hawaiian Chicken Recipe mixes classic comfort with a cozy aroma. Tested, tasted, and ready for your table. Hawaiian Chicken Recipe coming right up, because I know that feeling when dinner needs to be easy, a little exciting, and not the same old chicken…
How to Make Hawaiian Chicken
Let’s keep this simple and delicious. This Hawaiian Chicken Recipe leans on a quick marinade that does most of the work for you, then you cook it however you like most. Grill for smoky char, roast on a sheet pan for hands-off ease, or sear in a skillet when time is tight. I’ll walk you through it so you can get dinner on the table without stress.
Ingredients
You do not need fancy stuff. Here is the simple lineup:
Chicken: boneless skinless thighs are my favorite for juiciness, though breasts work if you do not overcook them.
Marinade: pineapple juice, soy sauce, brown sugar or honey, minced garlic, fresh or ground ginger, a splash of rice vinegar or lime, and a touch of oil. Optional add-ins include red pepper flakes for heat and a spoon of ketchup for body and color.
Extras: diced fresh pineapple or canned chunks, bell peppers, and green onions. Sesame seeds to finish if you like a little crunch.
Make the Marinade
In a bowl, whisk 1 cup pineapple juice, 1/3 cup soy sauce, 2 tablespoons brown sugar, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 tablespoon oil, and 1 tablespoon rice vinegar. Taste it. You want sweet-salty-tangy. Adjust with a pinch of sugar or a squeeze of lime if needed. Pour half into a zip-top bag over the chicken and reserve the rest for basting or a quick sauce. Aim for at least 30 minutes of marinating, but 2 hours is better. Overnight gives you the boldest flavor.
Cooking Methods
Grill: Heat to medium-high. Shake off extra marinade and grill thighs 5 to 6 minutes per side until the centers reach 165 F. Brush once or twice with the reserved marinade for a glossy finish. Add pineapple rings to the grill for 1 to 2 minutes for caramelized edges.
Oven: If you like easy cleanup, toss chicken with peppers and pineapple on a rimmed sheet pan. Bake at 425 F for 18 to 22 minutes until done, then broil for 1 to 2 minutes to get a little char. I sometimes follow the same approach from this handy sheet pan Hawaiian chicken method when I am in a hurry.
Skillet: Heat oil in a large skillet over medium-high. Sear chicken 4 to 5 minutes per side. Add a little reserved marinade and let it bubble until slightly thick. Toss in pineapple chunks at the end for bright flavor.
Quick Timeline
Whisk marinade: 5 minutes. Marinate: 30 minutes to overnight. Cook: 15 to 20 minutes. Rest: 5 minutes. You are looking at a relaxed, doable dinner that tastes like you fussed way more than you did.
If you love this flavor combo and want a cookout version with skewers, these Hawaiian chicken bacon pineapple kebabs are a fun twist that always vanishes fast.
Tips for Best Results
Use thighs if you can. They are forgiving and stay juicy. If you use breasts, aim for an even thickness so they cook at the same rate.
Do not skip the reserved marinade. Keeping some aside means you can baste during cooking or reduce it into a sticky sauce at the end. If you forget and only have the used marinade, just boil it hard for a few minutes before using so it is safe.
Pat the chicken dry before searing. Extra liquid makes it steam instead of brown. Brown equals flavor.
Balance the sweet. If your pineapple juice is super sweet, a splash more soy or a squeeze of lime keeps the sauce from going candy-level sweet. The best Hawaiian Chicken Recipe hits that sweet-salty-tangy balance just right.
Let it rest. A quick 5-minute rest after cooking keeps the juices in the chicken instead of on your cutting board.
We made this for my parents last weekend and my quiet dad said it was the best chicken we have cooked all year. He asked for seconds and packed leftovers for work. That never happens.
Craving more island vibes for a weeknight? Try this oven-friendly Hawaiian baked huli huli chicken for a similar sweet-savory hit with almost zero active effort.
Serving Ideas
- Over rice: Jasmine or coconut rice soaks up all those saucy juices.
- Tacos or wraps: Slice the chicken, add crunchy slaw, a drizzle of sauce, and a squeeze of lime.
- With noodles: Toss with buttered egg noodles for a comfort-food spin. If you want a simple base, this cozy chicken and buttered noodles approach totally works.
- With veggies: Roast peppers, onions, and broccoli right on the same pan. Sweet corn on the cob is also perfect on the side.
- As bowls: Rice, chicken, pineapple, cucumbers, avocado, and a sprinkle of sesame seeds. Bowl night never fails.
Fancy a one-pan plan tonight? Bookmark it and thank yourself later.
Storage and Freezing
Leftovers are a joy with this one. The flavors seem to get even better the next day, and the texture stays tender if you reheat gently.
Fridge: Store cooked chicken with sauce in an airtight container for up to 4 days. Reheat on low in a skillet with a splash of water or extra pineapple juice to loosen the sauce. Microwaving is fine too, just do short bursts and stir.
Freezer: You can freeze cooked Hawaiian chicken for up to 3 months. Cool completely, then portion into freezer bags. To reheat, thaw in the fridge overnight, then warm on the stove with a little extra liquid to keep it saucy.
Make-ahead marinade: Mix the marinade and freeze raw chicken right in it. It marinates as it thaws in the fridge, which is a neat little time saver for busy weeks.
Safe temps: Always cook chicken until the thickest part hits 165 F. If you are not sure, a small digital thermometer is your best friend.
More Recipe Ideas with Chicken
If you like the bold-savory-sweet vibe of this dish, you will probably love exploring more easy chicken dinners. I rotate a few that always hit the spot.
For that sweet-savory island feel with minimal cleanup, go for the cozy Hawaiian chicken sheet pan dinner. If you want something smoky and charry, those juicy bacon pineapple kebabs are cookout legends at my house, especially with extra pineapple brushed in the last minute. On cooler nights, the saucy vibe of baked huli huli chicken is comfort in a casserole dish. And if you want to switch gears but keep it relaxed and flavorful, try crispy cheesy chicken fritters for an easy snacky dinner.
Keep this Hawaiian Chicken Recipe in your back pocket for busy nights, but do not be surprised if it becomes your weekend grilling favorite too.
Common Questions
Can I use canned pineapple? Yes. Use canned chunks or rings in juice, not syrup. Drain well. You can use some of the juice in the marinade.
How long should I marinate the chicken? Thirty minutes is the minimum. Two to four hours is great for flavor, and overnight gives you the deepest taste. Avoid more than 24 hours or the texture can get a little soft.
What if my sauce is too sweet? Add a splash more soy, a squeeze of lime, or a pinch of chili flakes. The right Hawaiian Chicken Recipe should be balanced, not sugary.
Can I make it without a grill? Absolutely. Use a hot skillet or bake on a sheet pan. Broil the last minute or two for charred edges.
How do I thicken the sauce? Reduce reserved marinade in a saucepan for 3 to 5 minutes until glossy. If you want it thicker, whisk 1 teaspoon cornstarch with 1 tablespoon water and stir it in.
Let’s wrap it up
Here is the big picture: a simple marinade, a quick cook, and a balanced sweet-salty finish that tastes like sunshine. Keep that reserved marinade handy and do not forget a brief rest so the meat stays juicy. Serve it over rice, tuck it in a wrap, or pile it into bowls with fresh crunchy veggies. If you want to compare approaches, this take on Hawaiian Chicken and the step-by-step from Hawaiian Chicken Recipe – Veronika’s Kitchen are great references too. Now go make it and enjoy a dinner that feels special with almost no stress.
Hawaiian Chicken
Ingredients
Method
- In a bowl, whisk together pineapple juice, soy sauce, brown sugar, minced garlic, grated ginger, oil, and rice vinegar.
- Taste the marinade and adjust with more sweetness or acidity if desired.
- Pour half of the marinade into a zip-top bag with the chicken and reserve the rest for basting.
- Marinate for at least 30 minutes, preferably 2 hours or overnight.
- For grilling: Preheat grill to medium-high. Shake off excess marinade and grill chicken thighs for 5-6 minutes on each side until internal temperature reaches 165°F. Optionally, grill pineapple rings for 1-2 minutes.
- For oven: Preheat to 425°F. Toss chicken with peppers and pineapple on a sheet pan. Bake for 18-22 minutes, then broil for 1-2 minutes for a charred finish.
- For skillet: Heat oil in a large skillet over medium-high. Sear chicken for 4-5 minutes per side. Add reserved marinade at the end and toss in pineapple chunks.
- Let chicken rest for 5 minutes after cooking to retain juices.
- Serve over rice, in tacos, or as bowls with veggies and garnish with sesame seeds.
